Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 0
David Bonom
Recipe by Cooking Light January 2010

Gallery

Becky Luigart-Stayner; Styling: Leigh Ann Ross

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 1 tablespoon juice, oregano, and 2 garlic cloves in a large zip-top bag. Add chicken to bag; seal. Let stand 10 minutes, turning once. Heat oil in a large skillet over medium-high heat. Remove chicken from bag; discard marinade. Sprinkle both sides of chicken evenly with salt and pepper. Add chicken to pan. Cook 5 minutes on each side or until done. Let stand 5 minutes; cut chicken crosswise into 1/4-inch-thick slices.

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  • Combine remaining juice, remaining 1 garlic clove, mayonnaise, and next 3 ingredients (through tuna) in a food processor; process until smooth, scraping sides. Place 1 cup arugula on each of 4 plates. Arrange 1 chicken breast half on each plate; serve each serving with about 3 tablespoons sauce.

Nutrition Facts

364 calories; fat 20.9g; saturated fat 1.9g; mono fat 7.8g; poly fat 10.5g; protein 39.1g; carbohydrates 2.9g; fiber 0.8g; cholesterol 96mg; iron 2mg; sodium 451mg; calcium 79mg.
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